Hearty Lean Ground Beef and Root Vegetable Skillet
A comforting and protein-packed skillet dinner featuring lean ground beef simmered with a medley of seasonal root vegetables like potatoes, carrots, and celery root, all bathed in a savory tomato-infused broth with aromatic herbs. This dish is naturally lactose-free and perfect for a cozy November evening.
Ingredients
- Ground Beef175 g
- Beef Broth100 ml
- Carrots75 g
- Onion75 g
- Garlic10 g
- Tomato Paste15 g
- Olive Oil4 ml
- Salt3 g
- Pepper1 g
- Potatoes150 g
- Celery Root75 g
- Thyme2.5 g
- Bay Leaf1 pcs
- Parsley5 g
Instructions
- 1Step 1
STEP 1 (7 minutes): Peel and dice 300g of potatoes into 1.5 cm cubes. Peel and dice 150g of carrots and 150g of celery root into similar-sized pieces. Chop 150g of onion and mince 20g of garlic. Measure out all remaining ingredients.
- 2Step 2
STEP 2 (5 minutes): Heat 8ml of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add 350g of lean ground beef and break it apart with a spoon. Cook for 4-5 minutes, stirring occasionally, until browned. Drain any excess fat if necessary.
- 3Step 3
STEP 3 (5 minutes): Add the chopped onion, carrots, celery root, and minced garlic to the skillet with the beef. Sauté for 4-5 minutes until the vegetables start to soften and the onion becomes translucent.
- 4Step 4
STEP 4 (5 minutes): Stir in 30g of tomato paste, 5g of dried thyme, 2 bay leaves, 6g of salt, and 2g of pepper. Cook for 1 minute, stirring constantly, to toast the spices.
- 5Step 5
STEP 5 (5 minutes): Pour in 200ml of beef broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 5 minutes, or until the potatoes and other root vegetables are tender and the sauce has thickened slightly. Remove the bay leaves. Garnish with fresh 10g parsley before serving.
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